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Ingredients (Serves 4-6)
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125g (4oz) dried red
kidney beans, soaked overnight
-
salt and pepper
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185g (6oz) thin green
beans, trimmed and cut into 4 cm (1 ½ in) lengths
-
250g (8oz) shelled broad
beans
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shallot rings, to
garnish
Shallot dressing:
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60 ml (2fl oz) virgin
olive oil
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1 tablespoon red wine
vinegar
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1 shallot, finely
chopped
Put red kidney beans into a
saucepan with water to cover and boil for 1 ½ hours until tender,
adding salt 5 minutes before the end of the cooking time. Drain, put
into a bowl, and leave to cool.
Cook green beans and broad
beans in boiling salted water for about 5 minutes until just tender.
Drain, skin broad beans, and add both beans to the kidney beans.
To make the dressing, mix
ingredients together in a bowl, seasoning to taste with salt and
pepper. Pour over the salad and toss. Transfer to a serving dish,
cover and refrigerate until required. Serve garnished with shallot
rings.
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